One Pan Tuscan Ravioli Recipes
ONE-PAN TUSCAN RAVIOLI
Sometimes I use chickpeas instead of cannellini beans, grated Asiago or Provolone instead of Parmesan, and all zucchini if I don't have eggplant. Very flexible! -Sonya Labbe, West Hollywood, California
Provided by Taste of Home
Categories Dinner
Time 25m
Yield 4 servings.
Number Of Ingredients 9
Steps:
- In a large skillet, heat oil over medium heat; saute eggplant until lightly browned, 2-3 minutes., Stir in tomatoes, broth and zucchini; bring to a boil. Add ravioli; cook, uncovered, over medium heat until ravioli are tender, 7-9 minutes, stirring occasionally. Stir in beans; heat through. Sprinkle with cheese and basil.
Nutrition Facts : Calories 376 calories, Fat 10g fat (4g saturated fat), Cholesterol 36mg cholesterol, Sodium 1096mg sodium, Carbohydrate 56g carbohydrate (11g sugars, Fiber 8g fiber), Protein 16g protein.
ONE-PAN ITALIAN PASTA
Quick, delicious and one-pan easy, this Italian skillet stars ground beef and bow-tie pasta tossed with zucchini, tomatoes and garlic.
Provided by My Food and Family
Categories Home
Time 40m
Yield 8 servings, 1 cup each
Number Of Ingredients 10
Steps:
- Brown meat with garlic in large skillet; drain. Return to skillet.
- Add tomatoes, broth and water; mix well. Bring to boil. Add pasta and zucchini; mix well. Cover; simmer on medium-low heat 15 min. or until pasta is tender.
- Stir in tomato paste and Italian seasoning until blended; top with cheese.
Nutrition Facts : Calories 390, Fat 18 g, SaturatedFat 8 g, TransFat 1 g, Cholesterol 80 mg, Sodium 590 mg, Carbohydrate 27 g, Fiber 3 g, Sugar 3 g, Protein 29 g
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